Preheat a large non-stick frying pan over a high heat, coated with rapeseed oil. Add the mince into the pan and break apart (roughly) with a spatula. Leave to brown on a high heat for five minutes. Season with salt and pepper.
Once the mince taken on some colour, continue to cook for around 3 minutes. Set aside and add the onion and half of the chillies into the pan. The oil rendered from the beef should be enough to fry the onions in. Season with salt and pepper.
After 4 minutes of sauteing the onion and chilli, add the garlic to fry for a minute. Then transfer the onion/chilli mix into the slow cooker, along with the browned beef. To the pot, also add the plum tomatoes, beef stock, spices, soy sauce, dried thyme and tomato puree. Season with salt and pepper and cook on high for 3-4 hours.
After 3 hours, add the black beans, kidney beans, cornflour slurry and honey to cook for 30 more minutes. During this time, cook your rice.
Serve a portion of rice with a few ladles of chilli con carne, followed by a dollop of sour cream and a sprinkle of coriander, chilli flakes and a squeeze of lime juice.